Mexican Bean Dip

• 15 12 ounces refried beans
• 10 ounces Rotel tomatoes & chilies
• 4 ounces grated Velveeta cheese
• 1 teaspoon cumin

1. Combine ingredients in top of double boiler.
2. Cook slowly for 30 minutes.
3. (Add chili powder for extra hot dip.)
4. Serve hot from fondue or other heated serving dish.
5. Good with tortilla and corn chips.

beans, tomatoes, velveeta cheese, cumin

Taken from www.food.com/recipe/mexican-bean-dip-313742 (may not work)